Gruyère is an undoubted pinnacle of traditional Swiss cheese-making, a culinary masterpiece as…

Method

Heat the oil in a medium pan, then gently fry the garlic for 10 mins until softened but not coloured. Set aside. Heat oven to 220C/200C fan/gas 7.

Put the flour, salt and baking powder into a food processor, then whizz in the butter until it disappears. Tip into a large bowl, then make a well in the middle. Warm the yogurt and milk together in a microwave for 1 min or in a pan; it should be hot and may well go a bit lumpy-looking. Tip into the bowl and quickly work into the flour mix using a cutlery knife. As soon as it's all in, stop.

Turn the dough onto a floured surface, bring it together with floured hands, then press out to a large rectangle. Scatter over the potatoes, chopped rosemary, garlic, some of its oil and most of the cheese. Knead a few times, shape into a round, then lift onto a floured baking sheet.

Score the top, scatter with the rest of the cheese, poke in a few rosemary sprigs, then drizzle with the remaining oil. Bake for 25 mins until risen, golden and sizzling around the edges. Best eaten just warm.

Comments, questions and tips

I loved the flavours in this recipe and will certainly make it again. I did find it rather heavy and I agree that it does need some stronger seasoning as it was a little bland - maybe some bacon and onion added.

teresahall

15th Jun, 2011

5.05

Really nice and looks impressive. I cooked it for 10 minutes over the time stated, and it was cooked perfectly. A winner

lizneedl

22nd Apr, 2011

Tried this on the family and they loved it. Now on my regular list. Great for tea or supper with favourite soup on a cold night.

muktamariwala

4th Apr, 2010

I tried this for Easter brunch...the taste came out quite good...next time I try using mustard for more strong flavours..I agree it was quite heavy dish even though I used no fat milk..I would advise to use a little less flour to make it a bit spongy and lighter on tummy! :)

lazywife

31st Mar, 2010

Parmesan IS vegetarian - it isn't vegan

thesashbynoe

31st Jan, 2016

Parmesan is made with animal rennet, with makes it unsuitable for vegetarians

fatedwardo

15th Oct, 2009

gibbon-plinth....there are alternatives readily available, use your initiative. There is an alternative to almost anything if you care to find it.

gibbon_plinth

3rd Oct, 2009

... Parmesan isn't vegetarian.

kahosk

9th Sep, 2009

2.05

I loved the flavour combination, but I tried to cook it to eat still warm with a meal. Took it out of the oven after the requisite time and carried it straight to the table where I cut a wedge straight out - it oozed raw dough in the middle. I had to push it back together and throw it back into the oven for the same amount of time again (so we ate it after we'd finished the meal I wanted to serve it with, because that couldn't take any extra cooking time). Even then, it was still very stodgy - I think Fiona's point above might explain why, but my partner has asked me not to try this one again because he found it so heavy. Shame, because it sounded and smelt so good.

eleanormayo

7th Sep, 2009

I made this with part wholemeal self-raising flour and part ordinary, it took a lot longer to cook than stated, but that might have been because of the wholemeal flour. Will try it again and see if I can get better results with ordinary self-raising flour.

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